Cinco de Mayo recipe

Beef and Salsa Casserole for Cindo de Mayo!

This beef and salsa casserole can be thrown together pretty quickly and can even be done ahead of time!
Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Kelli Miller


  • 1 lb ground beef or ground chuck for less fat
  • 1 cup frozen corn thawed and drained
  • 2 cups tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 12 ounce chunky salsa
  • 3/4 cup mayonnaise
  • 1 ½ tbsp. chili powder
  • seasoned salt to taste
  • black pepper to taste


  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium heat, add the beef, seasoned salt, chili powder and black pepper.
  3. Brown the beef until fully cooked and then drain off the fat.
  4. Add the corn, mayonnaise and salsa and stir to blend.
  5. Using a 2 quart casserole dish, layer the ingredients, distributing evenly, as follows.
  6. ½ of the meat
  7. ½ of the chips
  8. ½ of the cheese
  9. Repeat with remaining ingredients.
  10. Cover with aluminum foil and bake for 20 minutes.
  11. Serve immediately with chopped tomatoes, shredded lettuce and sour cream if you’d like.